2 (16oz) cans of chick peas (garbonzo beans), drained
1 (13.5oz) can of coconut milk
1 (8oz) can of tomato paste (diced tomatoes add wonderful texture)
4 whole cloves
1 tbs garlic paste
1 tsp ginger paste
1/2 to 1 tsp salt
1 1/2 tsp turmeric
Stir the above ingredients into a pot, and bring to a boil. Then simmer for 20-30 minutes. Serve over rice. For added spice, you can add 1/2 tsp of curry or garam masala.
Coconut chick peas over rice, served with stir-fried chicken strips
So, I guess tonight's dinner was brought to you by Canadian dinosaurs. ^_^
[post-edit] Turmeric added back to the recipe, I think it both looks and tastes better that way, and that's the way I make it now. I also no longer add bamboo shoots to this recipe.